Podcast Archives - Think Plant-Based!

In this episode, we talk to the owner Samantha of Kind Cafe + Eatery from Vancouver, BC. We talk about her zero waste and eco friendly business and how important it is to try and reduce waste in a modern society.

A zero waste and plant-based restaurant in Vancouver, Canada, opened by father and daughter duo Samantha and Marvin Emerman. Creating an environment that supports health and sustainability for both customers and the planet. Kind Cafe + Eatery was created in response to the growing demand for more plant-based foods and a decrease in animal product consumption. 

(Source: https://www.kindcafe.ca/about/ )

3080 Main Street
Vancouver
Canada
(604) 423-4078
[email protected]

Website: https://www.kindcafe.ca/
Instagram: https://www.instagram.com/kindcafeyvr/
Facebook: https://www.facebook.com/kindcafe/

Also, don’t forget to check out: EP 66 – EDS BRED SOURDOUGH BAKERY

Remember to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

In this episode, we talk to owners Natasha and Ed of Eds Bred Sourdough Bakery, a 100% plant-based bakery and cafe in Whistler, BC. We talk everything to do with artisan sourdough bread and why having a plant-based bakery means so much to them.

Originally from Kent in the UK, Ed has always worked in fine dining kitchens  around the world and has been making sourdough since 2008. Ed and Natasha moved to Canada in 2013 to snowboard for a season. They both worked in hospitality and Ed worked in farm-to-table restaurant Alta Bistro in Whistler, BC.

While taking some shoulder-season leave and working on Vancouver Island farms in the summer of 2014, Ed started a sourdough culture that he took with him back to Alta Bistro and implemented a bread programme for the restaurant.

Back in 2016, Ed rented the bistro’s kitchen once a week to make bread for his friends, who subsequently told their friends, and before long demand had increased to a point where Ed had outgrown the equipment. That’s when Ed and his wife, Natasha, decided to team up and start planning to open an 100% plant-based organic sourdough bread shop in Creekside, Whistler. Natasha admired Ed’s dedication to making tasty artisan loaves and Ed knew that Natasha’s background as an English teacher and examiner, as well as a string of hospitality jobs over the years would come in useful for starting a food and beverage business.

Being vegan for the past five years, it was important for Ed and Natasha to bring that into their business. They both believe that you shouldn’t make food for other people that you wouldn’t eat yourself.

The bread shop sells loaves for pick-up in-store and a selection of small baked items and espresso based coffees are available in the bread shop. Direct-trade, Australian-inspired Canadian roasted smooth, rich and balanced deep chocolate syrupy sweetness and cherry-like fruitiness espresso coffees matched with oat, almond, soy or coconut alternatives to cow’s milk.

(Source: https://edsbred.com/ourstory )

206 – 2067 Lake Placid Road
Whistler, BC, V8E 0B6
(604) 967-3838

Website: https://edsbred.com/
Instagram: https://instagram.com/eds_bred
Facebook: https://www.facebook.com/EdsBReD/

Also, don’t forget to check out: EP 65 – MEATLESS FARM COMPANY

Remember to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

In this episode, we talk to Kasper Vesth, Meatless Farm Company – General Manager of North America about his amazing new meatless company that is changing the world!

The meatless farm was founded in 2016 by Morten Toft Bech. Driven by concerns about health, the environment and animal welfare, he and his young family were keen to reduce their meat consumption but found that a lack of tasty and inspiring plant-based options were available to them. Therein was born the Meatless Farm, and a team of nutritionists and chefs was put together to develop a plant-based range of meat.

(Source: https://meatlessfarm.com/our-story/)

Website: https://meatlessfarm.com/
Instagram: https://www.instagram.com/meatlessfarm
Facebook: https://www.facebook.com/meatlessfarm

Also, don’t forget to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

In this episode, we talk to Kathleen Gage about her plant-based journey and how she transformed her life for the better.

Kathleen Gage is known as the “no-nonsense, common sense” business strategist, speaker, author, content marketer, and owner of Power Up For Profits.

Kathleen loves working with those who are on a mission and committed to raising their own personal bar.

Over the years, Kathleen has built a highly successful virtual business while often hopping on a plane to keep her audience’s laughing, crying and doing a lot of contemplative thinking with one of her power-packed keynote presentations.  Her breakout sessions are equally as impactful and jaw-dropping.

Kathleen has been an online marketer for over 20 years and owned her current business since 1994. During this time, she has gracefully (and sometimes not so gracefully) weathered the storms of the ups and downs of the economy, the Internet, and coming to terms that she, and only she, could determine the quality of her life based on the quality of her beliefs, actions and commitment to excellence.

(Source: http://plantbasedeatingforhealth.com/who-the-heck-is-kathleen/ )

Website: http://plantbasedeatingforhealth.com/
Instagram: https://www.instagram.com/kathleengage/
Facebook: https://www.facebook.com/groups/PlantBasedEatingforHealth/

Also, don’t forget to listen to: EP 63 – INTERVIEW WITH KYLE SHEA COACHING

In this episode, we talk to Kyle Shea Coaching about finding a purpose and figuring out why we do things, his plant-based journey and how to have more human connections with one another.

I am driven by the sharing of aliveness, connection, and impact. As a growth coach, I work with clients in harnessing these values to transform their personal and professional lives; as a leadership trainer, I teach clients how to both model and entrench these same values within their business cultures.

My coaching style is rooted in the foundation of positive psychology to ensure a standard of empirical support and actionable results. Likewise, through the leveraging of strengths, deep listening, and cognitive restructuring, I help clients transform in the following areas:

• purposeful living
• achievement
• communication
• engagement in flow
• relationships

Similarly, it’s through this process in which my clients cultivate a deep sense of aliveness, connection, and impact for themselves and the communities to which they belong. Visit my website below for a more detailed breakdown of the transformation process.

(Source: https://ca.linkedin.com/in/kyle-shea-coaching )

Website:  https://www.kylesheacoaching.com/
Instagram: https://www.instagram.com/kylesheacoaching/
Email: [email protected]

Also, don’t forget to listen to: EP 62 – INTERVIEW WITH DR. MATTHEW NAGRA, ND

In this episode, we talk to Dr. Matthew Nagra, ND about the misconceptions of a plant-based diet. We talk about the Keto Diet, Carnivore Diet, and Joe Rogan and Chris Kresser. Also, we talk about what supplements you should be taking on the daily in today’s modern world.

I grew up in Qualicum Beach on Vancouver Island and from a young age had struggled with multiple health issues such as asthma, allergies, and weight management. It wasn’t until I took control of my own health and began transitioning to a plant-based diet that I noticed massive improvements, which was ultimately the catalyst for the career I’ve chosen. My goal is to help others do the same.

I graduated from the Boucher Institute after having completed my Bachelor’s of Science in Microbiology at the University of Victoria 4 years earlier. I hold board certifications in intravenous therapies, prescriptive authority, and acupuncture. Using an evidence-based approach, I create individualized treatment protocols for each patient based on their health goals and unique lifestyles.

I have a particular passion for plant-based/vegan nutrition, physical medicine, and chronic disease. With additional training in nutrition, I hold a Plant-Based Nutrition Certification from Cornell University and the T. Colin Campbell Center for Nutrition Studies where I’ve authored multiple articles on the subject. There’s certainly a lack of understanding around plant-based nutrition amongst healthcare professionals, sometimes resulting in practitioners recommending non-vegan treatment options to their vegan patients. My aim is to help that population thrive while maintaining their vegan lifestyle if that’s their goal. Beyond catering to the plant-based population, my passion for nutrition is only amplified by my personal history with asthma and my father’s battle with cardiovascular disease, where we both were fortunate enough to come out on top because of lifestyle changes. I believe this is where I can have the greatest impact in helping patients transform their lives.

As a life-long athlete and teaching assistant for the physical medicine program at the Boucher Institute, I also aim to help others get back in action as quickly as possible after an injury and performing at their absolute best. I know what it feels like to sit on the sidelines with a stubborn injury and how important physical activity is to so many of us.

(Source: https://drmatthewnagra.com/about-me/ )

Website:  https://drmatthewnagra.com/
Instagram: https://www.instagram.com/dr.matthewnagra/
Facebook: https://www.facebook.com/dr.matthewnagra/

Also, don’t forget to listen to: EP 61 – INTERVIEW WITH EKTA SHEORAN | FASHION DESIGNER

In this episode, we talk to fashionista Ekta Sheoran about her plant-based journey and her world within the fashion industry.

Website: http://ektasheoran.com/

Also, don’t forget to listen to: EP 60 – INTERVIEW WITH RAVI BOHGAN | VEGAN BODYBUILDER

In this episode, we talk to Ravi Bohgan, a vegan bodybuilder, about his plant-based journey into becoming a vegan bodybuilder. Also, we talk about where to get protein and some myths surrounded by a plant-based diet. Similarly, we talk about how a plant-based diet can be beneficial for your health and for healing the gut.

Instagram: https://www.instagram.com/vegainsonline/
Facebook: https://www.facebook.com/vegainsonline/
Youtube: Train With a Vegan

Also, don’t forget to listen to: EP 59 – BEANSTOCK COFFEE FESTIVAL 2019

In this episode, we talk about our time at the Beanstock Coffee Festival 2019. We talk bout oat milk and the future of plant-based milks.

Also, don’t forget to listen to: EP 58 – INTERVIEW WITH HOORAW CAFE

In this episode, we talk to Hans of Hooraw Cafe about his plant-based journey and how he got started in opening up a cafe on the sunshine coast in Sechelt. We also talk about the upcoming Sunshine Coast Vegan Festival happening October 20th, 2019 in Sechelt.

Why I am doing this?

I’m sitting outside the St. Lawrence Market in Toronto. It’s a warm December day, a pleasant break from the usual arctic temperatures more common to this time of year. I’m relaxed and taking in the sun, watching people rushing around during their lunch break, while I’m enjoying a plate of raw Pad Tai from my favourite raw food café. I feel amazing and am present to how blessed I am in this moment.

You see, two months earlier I was intubated and in an induced coma in the Intensive Care Unit of Lions Gate Hospital in North Vancouver. I had moments where I was unsure of whether I was still alive. By the grace of god and the most amazing caregivers that attended to me, I survived. I had a profound new understanding of how precious life is. However, due to the massive amount of drugs and antibiotics, I also had a screwed-up digestive system; it was hard to taste food and my stomach was in constant pain. I went on a two week long cleanse, started taking pro-biotics and decided to try eating raw vegan food.

So, back to the St. Lawrence Market… I’m sitting here, enjoying life to the fullest and it hits me like a ton of bricks: why not devote my life to my well being? In the next moment, I’m thinking, While I’m doing that, why not contribute to the well being of all the people in my life! Why not learn more about this? Why not start my own raw food café?

And now I present to you… HooRaw Café—a place for raw vegan food, stimulating conversation and fun!

HooRaw Café is designed to be a cozy place for people to gather, enjoy healthy food and feel at home; a place to share knowledge and learn from each other; a place to display art and play music a community gathering place.

(Source: http://hooraw-cafe.com/about-us/ )

Sunshine Coast Vegan Festival 2019 (October 20th, 2019 – Sechelt):https://www.facebook.com/events/406639846665443/

Website: http://hooraw-cafe.com/
Instagram: https://www.instagram.com/hooraw4ever/
Facebook: https://www.facebook.com/HooRaw-Sunshine-Coast-Vegan-Market-1482841152024561/
Address:

Also, don’t forget to listen to: EP 57 – PLANT-BASED IN CHICAGO